Soft Gingerbread Cookies
4 servings
120 minutes
Soft gingerbread cookies are a cozy treat with a rich aroma of winter spices and a tender texture. Its history begins in European cuisine, where ginger has long been a symbol of warmth and comfort. These cookies combine the sweetness of honey and caramel notes of brown sugar, enhanced by the spicy flavors of ginger, cinnamon, clove, and nutmeg. They are perfect for warming tea gatherings in cold weather and pair wonderfully with hot beverages due to their softness. Making them requires patience as the dough needs to rest in the fridge to develop all the flavor nuances. Each cookie dusted with sugar and cinnamon turns into an aromatic delight with a delicate crispy crust. This recipe is a classic of home baking that brings warmth and comfort with every bite.
1
Sift flour, starch, baking powder, salt, and ground spices into a separate bowl.
- Wheat flour: 260 g
- Cornstarch: 1 tablespoon
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
- Ground ginger: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
2
Mix room temperature butter and three types of sugar, and beat with a mixer for 3-4 minutes.
- Butter: 120 g
- Sugar: 100 g
- Brown sugar: 100 g
- Vanilla sugar: 2 teaspoons
3
Add an egg, molasses or honey and beat until smooth.
- Chicken egg: 1 piece
- Honey: 80 g
4
Add the flour mixture and stir.
- Wheat flour: 260 g
- Cornstarch: 1 tablespoon
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
- Ground ginger: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
5
Shape the dough into 30-gram cookies, place them on a cutting board, cover with plastic wrap, and refrigerate for three hours.
6
Preheat the oven to 180 degrees.
7
Coat the blanks in sugar and cinnamon (for coating — 100 grams of sugar and 3 tablespoons of ground cinnamon) and place them on a baking sheet at least 8 cm apart.
- Sugar: 100 g
- Ground cinnamon: 3 tablespoons
8
Bake for 10–12 minutes until done.
